06/17/2026
Fava beans are one of the oldest cultivated crops, dating back to 6000 BCE. They were so important to ancient Egyptians that they were found in tombs, ensuring the dead had food in the afterlife.
Fava bean pods are typically six to twelve inches long, green and leathery. The beans themselves are generally large, like an overgrown lima bean, and light green, with a lighter-colored outer “shell” or coating that can become very tough as the beans mature.
Like most beans, favas are packed with protein. One cup provides you with over 25 percent of your daily protein needs. The beans are also excellent sources of folate, important for women who are pregnant. Favas are also good sources of manganese, copper, zinc, prosperous and potassium, and are even good sources of iron and calcium.
Fresh beans are buttery, nutty, and slightly sweet with a creamy texture. Young beans are tender and mild, while mature beans develop a more robust, earthy flavor—similar to lima beans but richer.
Recipe Idea: Fresh favas have a fresh, nutty taste that pairs well with bold flavors like mint, basil, onions, garlic and chiles. Favas are also excellent in dishes with their springtime friends morels, spring onions, peas and asparagus as well as salty pork products like pancetta, chorizo, or prosciutto. Salty cheese (think pecorino, parmesan, feta or goat cheese) and favas are naturals together — check out this simple recipe from NPR for fava and pecorino salad: https://www.npr.org/9167533
